Tips For Recognizing Fresh Fish

Tips For Recognizing Fresh Fish

Whether you want to prepare fish grilled, baked, with sauce or in any way you can think of, you always have to start by choosing a quality fish. Here you will know how to quickly distinguish a fresh and good quality fish through these 6 keys from the frozen food supplier Malaysia:
The skin and the firmness of the meat

The skin should be clean, shiny, slippery, never sticky. In addition to being full of tough shiny scales, the skin must be difficult to separate from the meat. If you buy clean fish, remember that when the fish is flaked, it loses its natural brilliance a bit.
Fish eyes
They are the mirror of the soul, they say, and in the case of fish it is the first thing you have to look at.
Fresh fish have bulging, spherical and crystalline eyes, with a shiny black pupil. In case of being sunken, with a gray pupil or a milky, opaque cornea the fish is no longer fresh.
The gills and fins of the fish
The gills must be of a red or intense pink color although there are some species that do not reach these tones they must be slippery to the touch and present a clean appearance, without mucus. If they are blackened or yellowish, and runny, the fish is not fresh.
If the gills resist opening, all the better. For their part, the fins should be stiff and shiny.
The smell of fresh
The smell of fresh fish smells of sea and seaweed. You can discard the fish that has a stronger smell, even sour. Even when cooked, fresh fish does not smell bad.
However, frozen food Malaysia is necessary to watch in certain fish that the strong stench they give off is not the usual one. If you are not very sure, you can then judge other characteristics.
Abdominal cavity
In clean or gutted fish you can find another indicator of freshness: the membrane that surrounds the abdomen (the peritoneum) must be clean, smooth, shiny, difficult to separate and not give off any odor. Any remaining blood should be bright red.
If the piece has been gutted, the area may appear sunken and flaccid.
The spine
It should be crisp and hard and have some resistance when removing it. In fresh fish, it is practically colorless, and it breaks if you try to separate it.